Chef John's Stuffed Peppers

Chef John's Stuffed Peppers

157 Reviews 16 Pics
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Chef John
Recipe by  Chef John

“This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
  6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

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Reviews (157)

Rate This Recipe
tegan04
59

tegan04

Best stuffed peppers I've ever had. I followed the recipe almost exactly - I didn't have beef broth so I just used water and it was still delicious. Thanks!

Tastebuddy
52

Tastebuddy

Although I've been using allrecipes for over 10 years, I've never found a recipe that I've enjoyed so much that I would join just to rate it, until now! I am 50 plus years old and have been addicted to stuffed cabbage and peppers for most of my life. I have tried hundreds of different recipes. NONE have even come close to this one! My search for the perfect stuffed cabbage or pepper is over! I will never use another recipe. I'm actually getting ready at this very moment to use the filling minus the rice to make homemade ravioli. Thank You Chef John for such a PHENOMINAL RECIPE!

smemily
32

smemily

We made a double recipe of this, using 8 bell peppers (16 halves). The servings are very generous. I followed the recipe pretty well though I did use less of the cheese as I didn't feel like opening another bag. It got rave reviews from everyone. I loved it, my husband loved it, and the kids loved it. The green peppers and bright red sauce make for pretty contrast, and the savory flavor is wonderful. We had quite a lot left over and the leftovers taste just as good. I would highly recommend making a huge batch, and freezing some. It's cheaper and tastes better than the boxed frozen stuffed peppers.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 19.8 g
  • 40%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

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Healthier Stuffed Peppers

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Mexican-Greek Stuffed Green Peppers